Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (63 page)

3.
Continue cooking without stirring until it reaches 236°F, soft ball stage.

4.
Remove the pan and let mixture cool to about 110°F, about 30 minutes.

5.
Add peanut butter and vanilla and beat vigorously with a wooden spoon (or in a stand mixer) until the mixture becomes thick and loses its shine.

6.
Pour into the baking pan and let set 1 to 2 hours until firm. Cut into squares.

Yield:

About 16 squares

Storage:

Store in an airtight container for up to 1 week.

Penuche

This fudge is particularly popular in New England and the American South and is made with brown sugar for a caramel-like flavor. It is sometimes referred to as
brown sugar fudge
.

1.
Line an 8-by-8-inch baking pan with aluminum foil and coat foil with cooking spray.

2.
Combine the sugars, milk, corn syrup, butter, and salt in a saucepan over medium-high heat. Stir until the sugars are dissolved.

3.
Continue to cook, stirring frequently, until the mixture reaches 238°F, soft ball stage.

4.
Remove the pan and let cool to about 110°F, about 30 minutes.

5.
Add vanilla and beat vigorously with a wooden spoon (or in a stand mixer) until the mixture becomes thick and loses its shine.

6.
Stir in the pecans. Pour into the baking pan. Let set for 1 to 2 hours or until firm, and cut into squares.

Yield:

About 16 squares

Storage:

Store in an airtight container for up to 1 week.